Potatoes, Bacon, and Chicken Omelette
Leftover chicken and odds and ends can really make a great meal. When it's time to cook, simply combine them and create a delicious omelette. You will end up with a hearty dish that will fill you up and keep you satisfied.
Leftover chicken and odds and ends can really make a great meal. When it's time to cook, simply combine them and create a delicious omelette. You will end up with a hearty dish that will fill you up and keep you satisfied.
- Carbohydrate 19.435685 g
- Cholesterol 480.963 mg
- Fat 15.147185 g
- Fiber 2.37435005033016 g
- Protein 34.742205 g
- Saturated Fat 4.761265 g
- Serving Size 1 1 Serving (273g)
- Sodium 572.1865 mg
- Sugar 17.0613349496698 g
- Trans Fat 3.1480555 g
- Calories 329 calories
Step-by-step
- In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside.
- Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.
- Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.
- Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.
- Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.
- Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.
- Lower the heat to medium and continue to cook until the top is firm or to desire doneness.
While a French omelette relies on rapid stirring and strict control to yield a uniform cylinder devoid of color, this rustic preparation embraces deep browning and a substantial filling-to-egg ratio. The technique merges elements of a Spanish tortilla with standard American breakfast fare, requiring a heavy-bottomed skillet that retains heat evenly across the burner surface.
Building texture requires precision in the initial boiling stage; remove the diced potatoes from water the exact moment a knife pierces the center without resistance, preventing them from turning mealy during the subsequent pan-fry. Rinsing those boiled starches in cold water arrests the cooking process and washes away surface starch that would otherwise cause sticking in the skillet.
Repurposing leftover roasted poultry provides an efficient shortcut here, though any pre-cooked white or dark meat functions adequately once cut to uniform dimensions matching the potatoes. Ensure the meat reaches room temperature before hitting the skillet so it absorbs ambient heat efficiently alongside the bacon without chilling the cooking surface.
Adjusting this formulation for different dietary needs requires minimal deviation from the core method. Omitting the pork leaves room to increase the olive oil measurement to maintain proper fat ratios for the eggs, while dairy-free status remains intact naturally since no milk or butter is required to achieve richness.
